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Rhubarb Vinaigrette

photo by Elena Veselova

Recipe courtesy Flagstaff House Chef Chris Royster

Chef’s Note: “I serve this over a fiddlehead fern, asparagus and fennel salad, with crispy prosciutto and smoked chèvre. I also like to mix more than one green in a salad—mustard greens, arugula or watercress with baby, butter or oak leaf lettuce, and maybe something like napa cabbage or Belgian endive.”

1 cup fresh rhubarb, diced
½ cup water
½ cup honey
½ cup Riesling or white balsamic vinegar
2 lemons, zested and juiced
Salt and pepper
1 cup extra-virgin olive oil
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chervil, chopped

Combine rhubarb, water, honey, Riesling or vinegar, lemon juice and zest in a small saucepan. Salt and pepper to taste. Bring to a boil. Puree until smooth, then chill rapidly in the freezer to preserve the rhubarb color. When fully chilled, pour the mixture into a blender and slowly emulsify the oil into it. Taste and adjust the seasonings as needed (depending on the rhubarb, you may need to add more honey). Add chopped herbs, mix gently and serve.

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